This recipe is for my friend Tony.
Because he L-O-V-E-S vinegar.
Not as in drinking vinegar neat from the bottle, but as in brewing his own vinegar, using more vinegar than oil in salad dressing (or, as I like to call it, the “reversed ratio” dressing), and dousing fries in vinegar like it’s going out of style.
So when I told him about my mom’s recipe for a mean roast pork loin with vinegar he was like “Duuuude, I need that recipe! Please dude please dude really dude dude dude dude dude dude duuuude!”
So I was like “Dude, chillax. I’ll give you the d*!n recipe”
And he was like “Dude for realz. I need it!”
And I was like “Dude, give me a break!”
And he was like “Yeah dude”
Nah, I’m just messing with you. We don’t talk to each other like that, at all.
Because this is the sort of recipe that proves fantastic results don't have to be complicated.
Just 5 ingredients, and let the stove (or the oven) do the rest.
It’s also one of my absolute favorite "make it once, eat it all week" recipes.
Dinner is pork roast slices with some quick-sautéed greens on the side. Leftovers become the best pork sandwiches ever.
The vinegar tenderizes the meat and the result is a super flavorful and tender roast.
As the pork roasts, the marinade is used as a basting liquid, and when the meat's cooked it's served as a delicious sauce with the tender slices.
It has an appealingly tangy aroma and a pronounced balsamic vinegar taste. The sage adds a lot of depth.
It’s so moist, tender and good, I can’t tell you enough about it.
A couple of notes. The marinade time is key. I let mine soak overnight but the longer, the better.
I used balsamic vinegar but any other vinegar works: apple cider, white wine, rice, etc you decide.
1 2-pound / 900 gr boneless pork loin roast
1 tablespoon of olive oil
¾ cup / 177 ml balsamic vinegar (or any other vinegar you like)
Handful fresh sage leaves
2 tablespoons ghee (or butter or olive oil)
Coarse salt and freshly ground pepper
In a small bowl combine vinegar, olive oil and sage leaves.
Place pork into a resealable plastic bag and pour marinade on top. Squeeze out air and seal bag; marinate in the refrigerator overnight, up to 24 hours.
Heat the ghee (or butter or olive oil) in a heavy dutch oven or enameled casserole just large enough for the pork over high heat. Brown the meat in the fat on all sides.
Reduce the heat to medium-low, add marinade and season with salt and pepper. Cover and cook for about 1 hour. Turning and basting from time to time. Alternatively, bake in the oven at 350°F (180°C). Do not overcook the pork or it will be dry and tough.
Let the roast rest in its cooking juices for 15 minutes before slicing and serving, to let the juices settle.
One serving yields 340 calories, 16 grams of fat, 13 grams of carbs and 34 grams of protein.